Pan Fried Pork Steak with Olive Tapenade

    Browsing the new cookbook that was given to me as pasalubong, I came across a recipe with unfamiliar name, tapenade. Tapenade, (French pronunciation: ​[tapənad], Occitan: tapenada [tapeˈnadɔ]), according to wikipedia is a Provençal[1] dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil.[2] Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). It is a popular food in the south of France, where it is generally eaten as an hors d’œuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.

    Curious, I decided to make one, with pan fried pork steak. It's something different from the usual pork dish we serve. The olive tapenade goes well with the Greek marinated pork steak. I prepared coleslaw as side dish made of shredded cabbage, juliened carrots, chopped onions, pineapple chunks with vinaigrette.

Pan fried Pork Steak with Olive Tapenade


 Pan Fried Pork Steak with Olive Tapenade
adapted from Practical Paleo
serves 2

1 tbsp. coconut oil
2 pcs. pork steak
2 tsps. Greek Spice Blend
 (a mixture of sea salt, lemon balm leaves, dried oregano, garlic powder and black pepper)

 Sprinkle both sides of the pork steak with this mixture. Set aside.
Pan fry the steak.
Serve with Olive Tapenade on top.

Olive Tapenade

1/4 c. black olives
1/4 tsp. dried oregano
1 tbsp extra-virgin olive oil
1 1/2 tsp. capers
1 tsp. bagoong alamang (shrimp paste)
Juice of 1/2 lemon

Combine all ingredients in a blender.
Top each steak with this mixture.

 Enjoy!





    

Comments

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